Red Velvet Whoopie Pies With Cream Cheese Filling

The whoopie pies (alternatively called a gob, black-and-white, bob, or “BFO” for Big Fat Oreo) is an American baked good that may be considered either a cookie, pie, or cake. It is made of two round mound-shaped pieces of chocolate cake, or sometimes pumpkin or gingerbread cake, with a sweet, creamy filling or frosting sandwiched between them.

While considered a New England phenomenon and a Pennsylvania Amish tradition, they are increasingly sold throughout the United States. According to food historians, Amish women would bake these desserts (known as hucklebucks at the time) and put them in farmers’ lunch pails or lunch boxes. When farmers would find the treats in their lunch, they would shout “Whoopie!” It is thought that the original Whoopie pies may have been made from cake batter leftovers.
The whoopie pies are the official state treat of Maine (not to be confused with the official state dessert, which is blueberry pie)

The world’s largest whoopie pies were created in South Portland, Maine on March 26, 2011, weighing in at 1,062 pounds. Pieces of the giant whoopie pie were sold and the money was used to send Maine-made whoopie pies to soldiers serving overseas. The previous record holder, from Pennsylvania, weighed 200 pounds.

Origin controversy

Pennsylvania and Maine both claim to be the birthplace of Whoopie pies.

In 2011, the Maine State Legislature considered naming the whoopie pie the official state pie. The proposal received bipartisan support. L.D. 71, officially known as “An Act to Designate the Whoopie Pie as the State Dessert”, read “The whoopie pie, a baked good made of two chocolate cakes with a creamy frosting between them, is the official state dessert”. The Pennsylvania Dutch Convention & Visitors Bureau and other observers in Lancaster County, PA, note that the whoopie pie comes from the area’s Amish and Pennsylvania German culture – origins that are unlikely to leave an official paper trail – and has been handed down through generations. Most likely, Amish groups that migrated to Maine brought the treat to the people of Maine Mainers assert that Labadie’s in Lewiston, Maine has been making the confectionery since 1925. The now-defunct Berwick Cake Company of Roxbury, Massachusetts had been making the “Whoopee Pie” since 1931 and it is also claimed that the whoopie pie originated there in Massachusetts and spread both north and south. It appears though that German immigrants brought the predecessor of the Whoopie Pie to communities throughout the northeast.

The Maine Legislature eventually decided to declare the whoopie pie the official state treat, and chose blueberry pie (made with wild Maine blueberries) as the official state dessert.

Recipe: Red Velvet Whoopie Pies With Cream Cheese Filling

Makes 12 pies (24 halves)

2 1/2 cups all-purpose flour

1/4 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) butter

1/2 cup vegetable shortening

1/2 cup packed brown sugar

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/2 ounce (1 small bottle) red food coloring

1 cup buttermilk

Cream Cheese Filling:

4 ounces cream cheese, at room temperature

4 tablespoons unsalted butter, at room temperature

3 1/2 cups (one 16-ounce box) confectioners’ sugar

1 teaspoon vanilla extract

1. Position a rack in the center of the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

2. Sift together the flour, cocoa powder, baking powder, baking soda and salt onto a sheet of waxed paper.

3. In the work bowl of a stand mixer fitted with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and red food coloring and beat just until blended.

4. Add half the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup buttermilk and beat until completely combined.

5. Using a spoon, fill whoopie pie pan two-thirds full with batter and bake, then cool according to directions. Or drop about 1 tablespoon of batter onto one of the prepared sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

6. For the filling: In the work bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium; beat until creamy and smooth, about 4 minutes.

7. To assemble: Spread filling with a knife and sandwich two cakes together, like a sandwich cookie.

For additional recipes for Whoopies Classic Chocolate Whoopie Pies With Buttercream Filling and Lemon Whoopie Pies With Coconut Cream Filling go to seattletimes.com/food

From “Whoopie Pies” (Chronicle Books) by Sarah Billingsley and Amy Treadwell)

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